Crispy, golden pan seared chicken thighs meet tender broccolini in this quick and easy skillet dinner for one. Made in just one pan with simple ingredients, this recipe features boneless skinless chicken thighs and takes just 20 minutes to make. Perfect for busy weeknights!
This stovetop chicken recipe has been in my rotation a lot lately, and I can't seem to stop making it because it's just. so. easy. And delicious. I love it on a busy night, but I also love being able to meal prep lunches with it ahead of time. I'll often cook an extra thigh in the same skillet to use in a bowl like this Copycat Sweetgreen Harvest Bowl.
This recipe was inspired by my walnut chicken recipe, and once I added in the broccolini (in the same pan! woohoo!) I couldn't go back. 😉
🌿 Ingredients
Look for boneless skinless chicken thighs for best results. I don't recommend bone-in chicken thighs for this recipe, but skin-on thighs is fine. If you can't find broccolini, feel free to substitute broccoli instead!
Pro tip: You can substitute chicken breasts, but keep in mind that they may cook faster depending on thickness. They might also need extra olive oil since they don't have as much fat to cook in on their own.
See recipe card below for exact quantities.
✔️ Tips for success
Tip #1: Once you add the chicken thighs to the skillet, don't disturb them for at least 4-5 minutes (even if it's tempting to)! The secret to pan searing chicken is to let it sit and do its thing without interruption.
Tip #2: After adding the broccolini, toss it around so it gets coated with the chicken juices. If the pan looks dry, add a tablespoon of water to help steam without losing the sear.
🥧 Serving suggestions
If you're looking for another veggie side to pair with this dinner for one, I highly recommend this wild rice recipe or these roasted sweet potatoes. For even more flavor, you can top it all off with this delicious lemon garlic aioli sauce.
🍳 Recipe
Pan Seared Chicken Thighs with Broccolini (For One)
Ingredients
Equipment
Method
- Wash and trim any leaves from the broccolini stalks, cut about an inch off the stalks, and set aside. Add the mustard to a medium mixing bowl, and mix the spices, salt and pepper (and walnuts if using) in a separate bowl. Finally, heat the oil in a skillet over medium heat.1 bunch broccolini, 1 tablespoon Dijon mustard, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, sea salt, freshly ground black pepper, 2 tablespoons walnuts, 2 teaspoons olive oil
- Add the chicken thighs to the bowl with the Dijon mustard and use your hands to mix and coat all surfaces of the chicken. One by one, dip and coat each thigh in the spice mixture and place in the skillet.2 medium boneless skinless chicken thighs
- Cook the chicken for 4-5 minutes until browned on the underside. (Don't peek earlier than that, for best results.) Flip each thigh over on one side of the skillet, reduce the heat to medium low, and place the broccolini in the other side of the skillet. Cover and cook for another 5-7 minutes or until the juices run clear using either a fork or sharp knife to test. If necessary, flip the chicken once more to cook through; internal temp should reach 165°F (74°C).
- Serve immediately, and enjoy!
Nutrition
Notes
Did you make this recipe?
I'd absolutely love for you to leave a review!🌡️ Food safety tips
- Cook poultry until the internal temperature reaches 165°F (74°C); use a food thermometer to check the thickest part.
- Do not rinse raw poultry; washing can spread bacteria around the sink and countertops.
- Use separate cutting boards and utensils for raw poultry and other ingredients.
- Wash hands, knives, and surfaces with warm, soapy water after handling raw poultry.
- Refrigerate leftovers within 2 hours (or within 1 hour if it's very warm).
For more food safety guidance, visit foodsafety.gov.
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